Seared Tofu With Sweet Chili Sauce And Broccoli

Name: Seared Tofu With Sweet Chili Sauce And Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14-oz.) pkg. extra-firm tofu, drained; 5 tablespoons sweet chili sauce (such as Mae Ploy); 3 tablespoons rice vinegar; 2 tablespoons lower-sodium soy sauce; 2 teaspoons grated peeled ginger; 2 garlic cloves, grated; 2 heads baby bok choy, quartered lengthwise; 2 cups broccoli florets; 2 ounces all-purpose flour (about 1/2 cup); 1/2 cup cornstarch; 2 1/2 tablespoons dark sesame oil, divided; 1 cup vertically sliced red onion; 2 tablespoons chopped roasted, unsalted peanuts; 2 tablespoons chopped fresh cilantro; 2 tablespoons toasted sesame seeds

Servings: persons

1 (14-oz.) pkg. extra-firm tofu, drained
5 tablespoons sweet chili sauce (such as Mae Ploy)
3 tablespoons rice vinegar
2 tablespoons lower-sodium soy sauce
2 teaspoons grated peeled ginger
2 garlic cloves, grated
2 heads baby bok choy, quartered lengthwise
2 cups broccoli florets
2 ounces all-purpose flour (about 1/2 cup)
1/2 cup cornstarch
2 1/2 tablespoons dark sesame oil, divided
1 cup vertically sliced red onion
2 tablespoons chopped roasted, unsalted peanuts
2 tablespoons chopped fresh cilantro
2 tablespoons toasted sesame seeds

1
Cut tofu in half horizontally; place halves on a paper towel-lined plate. Top with more paper towels and a plate; let stand 15 minutes. Cut tofu into 3/4-inch cubes.
2
Combine chili sauce, vinegar, soy sauce, ginger, and garlic in a bowl.
3
Fill a large Dutch oven with water to a depth of 3 inches; bring to a boil. Place a steamer basket in pan. Add bok choy and broccoli to basket; cover and steam 5 to 7 minutes or until crisp-tender. Drain.
4
Combine flour and cornstarch in a bowl. Dredge tofu in flour mixture, shaking off excess. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl. Add half of tofu to pan; cook 5 minutes or until browned on all sides. Remove cooked tofu from pan. Repeat procedure with remaining tofu and 1 tablespoon oil. Add remaining 1 1/2 teaspoons oil and onion to pan; cook 4 minutes. Return tofu to pan; cook 1 minute.
5
Divide broccoli mixture and tofu among 4 plates. Top evenly with chili sauce mixture, peanuts, cilantro, and sesame seeds.

430

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 (14-oz.) pkg. extra-firm tofu, drained, 5 tablespoons sweet chili sauce (such as Mae Ploy), 3 tablespoons rice vinegar, 2 tablespoons lower-sodium soy sauce, and more.

Yes, Seared Tofu With Sweet Chili Sauce And Broccoli falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!